Published: · Modified: by Renée · This post may contain affiliate links · 12 Comments
Skip the grocery store box of cookies and make your own Gingersnap Cookies fresh in your own kitchen! They're twice as good and just as snappy!
*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
My slow cooker sauerbraten recipecalls for gingersnap cookies to make the lovely and thick, pungent gravy.
Nothing else matches the flavor of that gravy and I thought that the addition of my own homemade gingersnaps would really take it one step closer to heaven.
It seems I can't do any holiday baking without adding a little pinch of one of my favorite spices, Nutmeg!
I even named one of our dogs Nutmeg because I love it so much. I'll give you a quick peek at her before we go on to the recipe. LOL
GINGERSNAP COOKIES {PRINT THIS RECIPE}
(makes approximately 30 cookies)
¾ cup butter, softened
½ cup brown sugar
½ cup granulated sugar (plus more for garnish, optional)
¼ cup unsulfured molasses
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon fresh grated nutmeg
-In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugars until light and fluffy.
-Add the molasses, egg, and vanilla. Blend.
-In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
-Add the flour mixture into the butter mixture, in small batches, until all is incorporated.
-Chill the dough for at least 30 minutes before moving on to the next steps.
-Preheat your oven to 350 degrees
-Once chilled, roll the dough into golf ball-sized pieces and then roll them in some additional sugar to coat each ball. **Note - If you're using the cookies for sauerbraten, omit this step** I did half and half.
-Place the cookie balls evenly onto a parchment-lined baking sheet.
-Bake for approximately 15-17 minutes (slightly less if you like your cookies a little softer), until they've flattened considerably and are crispy in texture (hence the word ginger"snap").
-Cook on a baking rack.
For dipping, I just used some Cool Whip and a little red and green sanding sugar to make it pretty.
I also used some canned pumpkin mixed with some Cool Whip and a little brown sugar (not shown) to make a dipper that we used one night when we had company over.
These cookies certainly do not need the addition of a "dipper" as their flavor can certainly stand on its own.
However, for something a little different I thought I'd give it a go. Think about dipping these cookies in a little Nutella too...Now THAT would be completely over-the-top delicious!!!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
More Cookie Recipes
- Grandma's Anise Cookie Bars
- Melted Witch Candy
- Zucchini Oatmeal Cookies with Chocolate Covered Raisins
- American Flag Heart Sugar Cookies
Reader Interactions
Comments
Carole says
Thanks for linking this in, Renee. Cheers
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SnoWhite says
I LOVE the gingersnaps -- they remind me of Moravian Spice Cookies which are a family favorite. Thanks for sharing this great recipe.
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Asiya @ Chocolate and Chillies says
I've been wanting to try making gingersnaps for a long time..your look delicious! Great SRC pick!
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Kitchen Ninja says
Freakin' LOVE that dog sweater! Great SRC pick.
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Sarah E. says
Yum! Those cookies look good. Gingersnaps are such a classic cookie - and perfect for the winter months!
Happy reveal day.
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Gingered Whisk says
I love homemade gingersnaps! And what is this about using them in gravy?!?! I am intrigued!! And Nutmeg is adorable! Love the sweater! 🙂
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Paula says
Love Nutmegs coat! Your wine glass is lovely as is your cookie jar and your gingersnaps look wonderful. Don't you love the aroma in the house when you bake them?
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Cindy says
I agree--a little fresh nutmeg improves most any recipe! Love ginger cookies, these look delicious.
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Karen S Booth says
Wonderful photos and wonderful recipe! What a great SRC pick and I adore anything with ginger in it! Karen
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withoutadornment says
LOL. Your dog is so awesome! I LOVE Boston Terriers so much! What is she wearing? It's really cute and entertaining!
These cookies look amazing! Perfect for Christmas.
I love that cookie jar!
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April Tuell says
Yay, you did a fantastic job on the cookies Renee! I'm so glad you got my blog as your assignment this month. I bet the addition of nutmeg added a great depth of flavor to these cookies, I'll have to try that next time myself.
Did you know your blog has inspired me to delve into my heritage, and I will be doing a series on German dishes after the first of the year in honor of my grandpa who was from Germany?
Thank you for being such a great member of the Secret Recipe Club, and your generous donation of such a beautiful glass to our giveaway. Whoever wins it will be a lucky person. 🙂
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Renee Goerger says
I'm thrilled to have been responsible for inspiring you in any way April. I'll look forward to seeing all your German family recipes!!!
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